Unstuffed Cabbage Rolls Polish Gołąbki Skillet Recipe
Skip the rolling. This one-pan gołąbki skillet is made with Savoy cabbage, buckwheat, porcini, and a browned-butter dill finish. Polish comfort food, ready in one hour.
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Equipment
- Large Dutch oven or deep skillet with a lid
- Medium saucepan for cooking the buckwheat
- wooden spoon or spatula
- Sharp chef’s knife
- cutting board
- Small saucepan for browning the butter
Ingredients
For the skillet
- 2 tablespoons butter
- 1 onion medium, finely diced
- 3 cloves garlic minced
- 1 lb ground turkey chicken, lean pork, or a pork-beef blend
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon sweet paprika
- ½ teaspoon dried marjoram
- ¼ teaspoon ground caraway
- 1 teaspoon dried porcini powder
- 3 tablespoons tomato paste
- 1 medium savoy cabbage about 2 lb, cored and chopped
- 1 cup tomato sauce
- ½ cup chicken stock or vegetable
- 1½ cups buckwheat cooked kasza gryczana
Browned Butter Dill Finish
- 2 tablespoons butter
- ⅓ cup fresh dill chopped
- 2 teaspoons pickle juice
- black pepper Freshly cracked
- For serving
- Sour cream
- Extra fresh dill
- Fresh cracked black pepper
- Rye bread or crusty bread
Instructions
- Cook 1½ cups buckwheat according to the package directions in salted water or chicken stock. Fluff with a fork and set aside.
- Heat 2 tablespoons butter in a large Dutch oven or deep skillet over medium heat. Add 1 onion (diced) and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
- Stir in 3 cloves garlic (minced) and cook for about 30 seconds, just until fragrant.
- Add 1 lb ground turkey. Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon sweet paprika, ½ teaspoon dried marjoram, ¼ teaspoon ground caraway, and 1 teaspoon dried porcini powder. Break the meat into small crumbles and cook until nicely browned, about 6–8 minutes.
- Stir in 3 tablespoons tomato paste and cook for 2–3 minutes, stirring constantly, until it darkens and coats the meat. This step builds a much richer tomato flavor.
- Add 1 medium savoy cabbage (chopped) and toss everything together. Cook for 6–8 minutes, stirring occasionally, until the cabbage softens and develops a few lightly caramelized edges.
- Pour in 1 cup tomato sauce and ½ cup chicken stock. Stir well, scraping up any browned bits from the bottom of the pan.
- Cover and simmer over medium-low heat for 15 minutes, stirring once or twice, until the cabbage is tender but still has a little bite. If the skillet looks dry, add a splash more stock.
- Fold in the 1½ cups cooked buckwheat and cook for another 5 minutes, allowing the grains to absorb some of the tomato sauce. Taste and adjust the seasoning with additional salt and pepper if needed.
- While the skillet finishes cooking, melt 2 tablespoons butter in a small saucepan over medium heat. Continue cooking until the butter smells nutty and turns golden brown.
- Remove the butter from the heat and stir in ⅓ cup fresh dill, 2 teaspoons pickle juice, plenty of freshly cracked black pepper, and the optional lemon zest.
- Fold most of the browned butter mixture into the skillet, saving a small amount for drizzling over each serving.
- Serve warm with a dollop of sour cream, extra fresh dill, more cracked black pepper, and slices of rye or crusty bread.
Notes
Don't overcook the buckwheat. Cook it until tender but still slightly chewy. Mushy buckwheat will disappear into the sauce instead of adding texture.
Use a wide pan. A wide skillet or Dutch oven gives the cabbage room to wilt down without steaming.
Nutrition
Serving: 1.5cupsCalories: 374kcalCarbohydrates: 47gProtein: 28gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 62mgSodium: 841mgPotassium: 1052mgFiber: 10gSugar: 7gVitamin A: 2420IUVitamin C: 55mgCalcium: 89mgIron: 3mg
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